Seviche or Ceviche

Are names for a fish dish made from fish cooked by the centuries old method of cooking by contact with the acidic juice of citrus instead of heat. It originated in Peru or Ecuador and the ingredients are highly variable from place to place and country to country. I have been experimenting with recipes and have finally developed one that I think is good enough to tell about.

Ingredients:

1 pound of fresh bass fillets cut into ½ inch cubes

6 limes, squeezed with pulp

2 Roma tomatoes, seeded and diced

1/3 green bell pepper diced

1/2 sweet onion, diced

2 (small) fresh Jalapeno peppers, seeded and diced

2 cloves of garlic, pressed

2 tablespoons of white vinegar

4 tablespoons of olive oil

1 tablespoon of chopped cilantro (some may want 2)

1/4 teaspoon sea salt

1/4 teaspoon pepper

1 can Rotel, well drained

Place cubed fish in a glass or plastic bowl and cover with lime juice. Cover and place in refrigerator. Turn or stir after 3 or 4 hours to make sure all fish gets soaked evenly. I like to leave it in the refrigerator for 24 hours. After 24 hours, add other ingredients and gently mix thoroughly. You can serve immediately or place in the refrigerator covered for an hour or so. Keeps in the refrigerator for 3 days or so.

The firm flesh of a bass works well. Crappie gets mushy. Redfish works well too. Frozen fish will work but I prefer fresh. You can alter this recipe to your individual taste. This may be only a good starting point.